Cashew Butter Chocolate Chip Oatmeal Cookies

In the world of chewy, decadent, delicious cookies, I think these little bebes reign supreme. They are a wonderful marriage of crumbly peanut butter cookies, gooey chocolate chip cookies, and chewy oatmeal cookies. The trifecta, if you will.

Bonus! These cookies are dairy free and contain no flour. Perhaps they aren't completely guilt-free, but I completely support having an extra 2 or 3. They are just the perfect little snack bite!

Cashew Butter Chocolate Chip Oatmeal Cookies come together in a mixing bowl with a strong wooden spoon. A little elbow grease goes a long way. Softened cashew butter is our base. Nutty, slightly sweet, totally decadent. To the cashew butter we add unsweetened apple sauce, quick oats, baking soda, a pinch of salt, and a bit of sugar. Because we are worth it, I toss in some mini chocolate chips--totally necessary!

I really cannot say enough good things about these cookies. I am obsessed with cashews and, as a result, absolutely love cashew butter. But don't worry--if you have almond butter or peanut butter on hand, they will work just as well! If you want a more traditional oatmeal cookie, feel free to sub out the chocolate chips for a few raisins instead!

Add these cookies to your next BBQ menu--they are sure to be a hit (and nobody will know they are just a teeeeny bit healthier than most cookies!)


Here's what you need for Cashew Butter Chocolate Chip Oatmeal Cookies* (Print Recipe!)

1/2 cup softened cashew butter
1/2 cup quick oats
scant 1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 cup sugar
2 tablespoon unsweetened applesauce
3 tablespoons mini semi-sweet chocolate chips

Here's what you do

Preheat oven to 350 degrees and set a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.

If your cashew butter is not to a stir-able consistency, pop it in the microwave for 10 seconds at a time. Cool to room temperature and add to a medium mixing bowl. Add in the oats, salt, baking soda, sugar, and applesauce and stir until completely combined.

Fold in the chocolate chips until evenly distributed. Using a small ice cream scoop, roll 1 tablespoon sized balls of the dough and place on the baking sheet. Be sure to leave about 2 inches between each cookie.

Bake for 8 minutes until the edges are just golden but the cookies are still a little gooey in the middle. If your cookies did not spread, use the bottom of a flat glass to flatten the cookies about 1/2 inch thick. Allow to cool on the baking sheet for 10 minutes before enjoying.

Cookies will last well-wrapped at room temperature for about 3 days (though I doubt they last that long!)

*Adapted from Chocolate Covered Katie